Beef Wellington - Epic Holiday Meal!

You have to make this for Christmas!
Beef Wellington is a beef tenderloin (chateaubriand more specifically), slathered in english mustard, mushroom duxelles, prosciutto or parma ham and then wrapped in puff pastry and baked. The prosciutto is to retain the moisture and prevent it from making the pastry soggy.
It is a show stopper as the centerpiece of your Holiday meal. I also love to make this with venison backstrap!

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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[BBQOnABudget]

Looks fantastic. Can’t wait to spend hours preparing and cooking this, only to watch my in-laws dunk it in ketchup.

[michaelparsons]

I do this every year for Christmas, based off of Gordon Ramsay’s video, so I’ve never done it on my pellet smoker. It’s so good, and a lot easier than most people think.

[dominicgrass]

Thank you Matt made this for my family today for thanksgiving instead of turkey. HUGE hit everyone said it’s the greatest thing they’ve ever ate. Can’t give you enough THANKS for your videos.

[tomatogod]

Morning Matt, thank you! Have a Merry Christmas!!!

[joeidaho]

Glad that you call it prosciutto...as that is the proper name. Parma ham is just english bastardization of Italian products. In addition, both prosciutto di Parma...and prosciutto San Daniele...are made without any chemical preservatives. Just natural spices....salt. Very very different than the standard north american coldcuts or hams.

[jwcarroll]

I found my Valentine's dinner.... Thank you!

[jasonbarker]

I made Beef Wellington last Thanksgiving for the first time ever. Including making the puff pastry from scratch. I think once is enough for this particular project, though it’s amazing!

[curtisstansfield]

You, sir, are a ROCK STAR in the BBQ world! Absolutely love the recipe and the choice of bourbon! Merry Christmas and Happy New Year!!!

[TonyRN]

Thank you Chef Matt for the inspiration for my recent cook and for the video you did that Captain Ron sent me. It made my day and meant a lot to me. Appreciate it.

[BillinStL]

Outstanding tutorial as usual Matt ... thanks for posting. Have made a couple Wellingtons in the past (even one with the lattice) but those were in the oven before I got my pellet smoker last year. Definitely going to follow your lead and try it this way!

[kristoforlearmonth]

That's the best you can have. I enjoy plain fillet, because the Wellington is too complicated for me. But it's amazing!

[MICHAELSLAD]

Thanks Matt, followed this to a T except for one thing. Instead of using the Holy cow and the holy gospel I used your Blanco seasoning which turned out phenomenal. It paired real well with the duxelle. I also dusted the top with Blanco which was also a big hit. Thanks again, and Merry Christmas to you and your family.

Regards,

[Grumpybhoy]

My family has made beef wellington for Christmas dinner for the past 12yrs! Look forward to it every year!

[jasonhollinger]

I love your videos. I love the variety. Keep up the good work! And 44 Farms is good people with good products. I used to live about 15 minutes from Cameron.

[tomlafave]

WOW!!! gotta add this to the "we're makin' this for the holiday's" list now! Off to the store I go!

[billyhughes]

You knocked that one outta the park bro -- looks amazing and I'm sure tasted incredible. That bourbon with it is the perfect pair.

[tonybarringer]

Excellent work my friend! Looks great. Merry Christmas from the Carolinas!

[jimmydean]

Well done Matt! One of your more in depth videos! I appreciate it! I’m gonna have to try this with a venison backstrap 😉

[davidweidner]

Like your use of garlic cloves as cling wrap weights

[amcgrady]

Wow, thank you brother. New subscriber here and just ordered my first pellet grill. I will definitely be following your recipe to the tee because I love me some Beef Wellington!!! Cheers ✌